1. Preheat oven to 375 degrees Fahrenheit. Lightly coat a baking sheet with cooking spray.
2. Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet so they are not touching.
3. Spoon the marinara sauce into each shell, dividing it evenly among the zucchini. Leave room for cheese and chickpeas at the top.
4. Sprinkle about a teaspoon of parmesan cheese over the marinara for each shell, then sprinkle red pepper flakes on top.
5. Spoon a few tablespoons of garbanzo beans over the cheese and pepper flakes. Top with remaining parmesan cheese.
6. Bake for 15 to 20 minutes, until the zucchini is tender when stabbed with a fork. Remove from oven and sprinkle with basil and oregano.
